PENGARUH KONSENTRASI BAHAN PENGENDAP DAN LAMA PENGENDAPAN TERHADAP MUTU PEKTIN HASIL EKSTRAKSI DARI KULIT DURIAN
ABSTRACT: Pectin is high value
functional foods are widely useful in the formation of a gel and a stabilizer
on the making of jelly, jam and marmalade. This research was aimed to know the
effect of sedimentor concentration and deposition time on the quality of pectin
extracted from durianpeel and to know how to extract pectin and addeconomic
value on durian peel waste.This
research was conducted
using a completely
randomized design with two
factors, namely the concentration of the alcohol ; 65%, 75%,
85% and 95% and the settling time, 14
hours, 16 hours, 18 hours and 20 hours.
The parameters analyzed
were yield, moisture content, ash
content, equivalent weight,
methoxyl content and galacturonic levels. The results showed
that the concentration of alcoholhad highly significant effect on yield,
moisture content, equivalent weight, methoxyl content and galakturonat levels,
and provided no effect on ash content. Deposition time gave highly significant
effect on yield, moisture content, equivalent weight, methoxyl content and
galakturonat levels and provided no effect on ash content. Interactionsof
deposition time and concentration gave highlysignificant effect on yield,
methoxyl content and
galakturonat levels, and had
no effect moisture
content, ash content
and equivalent weight.
Concentration of 95% alcohol and a 20-hourprecipitation produce the best
quality of durian peel pectin.
Penulis: Deasi Indrawati Putri
Lumbantoruan, Sentosa Ginting, Ismed Suhaidi
Kode Jurnal: jppertaniandd140247
